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Brazil Santa Clara
Cupping notes
Description
Harvesting is done on cloths, in order to prevent the beans from coming into contact with the soil.
This means it’s handpicked, the slopes of Mantiqueira region being generally unsuitable for mechanization.
On the same day, the coffee is transported to the processing centre, where the beans receive a lot of attention to obtain a good result.
After being processed, the beans are dried on cement patios under the sun and then dried for a final drying phase.
After that, the coffee is placed in wooden granaries to rest for a period of 30 days.
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Origin
Producer
Process
Natural
Altitude
930 - 1050m
Harvest
May - August
Flavour
Species
SCA score
86.25
Varietal
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